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Wednesday, December 5, 2012


 Ready for Scorching
Photo by: Lord-Williams
to singe, mark or scorch. After the slaughter, dried ferns, furze and/or gorse are put on the pig's epidermis and ignited to remove hair and muck. It is lit with a torch of rye or other grass. This is another art in preparing the pig for consumption. The ferns must be quick burning, spread evenly over the body and the body should only be scorched, not roasted. Fowl and game are scorched using the fire from the fireplace. See escoberas and socarrar. [Pers. Memories. Madrid. 1968; and Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla. 1993:36:141]

For 4 persons


Gently Boiling Pottage
Photo by: Lord-Williams
1 lb or 2 ¼ c chickpeas
1 tsp baking soda
6 tbsp virgin olive oil
5 oz spinach
4 slices bread
2 chopped onions
2 garlic cloves mashed
1 sprig parsley chopped
1 hard boiled egg yolk
1 tsp oregano
salt and white pepper to taste


This is a typical dish eaten for lunch on the day of the slaughter before the pork is ready for use:

Soak chickpeas in water with baking soda for 24 hours. Strain and wash in warm water. Put them in a pot with 4 ½ c boiling water and 2 tbsp olive oil.  Boil gently until almost tender. Strain, reserving the broth.

Excellent for a Winter Day
Photo by: Lord-Williams
Put the remaining olive oil in a hot frying pan and fry the bread, the onions, garlic and parsley.  When the onions are translucent put the fried ingredients in a mortar and mash all adding a little broth from the chickpeas to make a paste. Add egg yolk and mask it into the paste adding more broth if necessary.

Scald the spinach in boiling water for 2 minutes. Remove from the hot water and place in cold water.  Squeeze dry and chop. Add this to the chickpeas.

Pour the paste over the chickpeas and spinach and cook until the chickpeas are tender about 15 minutes. Add oregano, salt and pepper to taste.

[1] This is also a Lentan dish. 

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